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Recipe Summary

Yield:
Makes 1 (9-inch) pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a medium saucepan over medium-high heat. Cook 3 minutes or until golden brown. Stir in cookie crumbs and pecans. Press mixture into bottom and up sides of a lightly greased 9-inch tart pan.

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  • Bake at 350° for 15 minutes or until golden brown; cool.

  • Combine cornstarch and sugar in a medium saucepan; stir in cream. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir about 1/4 cup hot mixture into egg yolks; add to remaining hot mixture, and cook, stirring constantly, 1 minute. Remove mixture from heat.

  • Stir in mascarpone cheese, liqueur, and vanilla until smooth. Pour into prepared crust.

  • Spread 2/3 cup Berry Glaze over filling; chill 8 hours. Serve with remaining Berry Glaze. Garnish, if desired.

  • Note: For testing purposes only, we used Pepperidge Farm cookies

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